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Loaded Cauliflower Casserole

April 13, 2013 Nicole

Although the picture is horrible this recipe is delicious and super rich. It seemed to take forever to cool down. I am pretty sure we all ended up with third degree burns on our tongues. Once it cooled down it was heaven on earth. It’s very much like a potatoes casserole.

You have all of the same ingredients just cauliflower instead of potatoes which helps to lower the calories of the casserole. I actually only made a half recipe because the whole recipe was way too much for use to eat. I could have gotten away with an entire recipe because we had none left by the end of dinner.

Ingredients:

1 lbs. cauliflower florets
4 oz. shredded sharp cheddar cheese, divided
4 oz. shredded Monterey Jack cheese, divided
2 oz. block cream cheese, softened
2 tablespoons milk
1 bunches green onions, sliced (1 1/2 cups)
3 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Directions:

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz. of the shredded cheddar, 6 oz. of the Monterey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

Original Recipe Source

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Recipes

Sauteed Asparagus with Parmesan

April 12, 2013 Nicole

This recipe is incredible no really incredible. There is just something about the pairing of asparagus with parmesan cheese that works so well together. I love this recipe for so many reasons. I love parmesan cheese and vegetables together but now make the vegetable asparagus that is a winning combination to me.

With this being asparagus season I am taking full advantage of it and trying as many new asparagus recipes as possible.

Ingredients:

1 pounds asparagus, trimmed
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan Cheese

Directions:

Trim thick asparagus with a peeler, leaving them 1/2-inch thick, or snap off the ends.
Melt the butter in a large skillet over medium heat. Add the asparagus and season with salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning.
Remove the pan from heat. Sprinkle 3 Tablespoons of the cheese.
Transfer to a serving dish, and top with the remaining cheese. Serve immediately.

Original Recipe Source

Recipes

Not So Cheesy … Poblano Chicken and Rice

April 11, 2013 Nicole

I love our recipe for Poblano Cheesy Chicken and Rice, but it has a lot of added extra calories that are really not needed. By taking the original recipe and changing it up a bit I was able to come up with a recipe that was just as good if not better for a lot less calories.

The original recipe calls for a lot of cheese that adds about 50 extra calories per serving to the recipe. Who needs that! This recipe is truly just as good. No one even noticed the missing cheese but everyone loved the added carrots. It’s not only much lower in calories, but it also goes a bit further meaning you get a bigger serving!

Ingredients:

1-13 ounce can of chicken drained
1 large onion, chopped
1 -8 ounce box Zatarain’s Yellow Rice Mix,
1- 10.5 ounce can cream of poblano soup (or cream of anything)
1 cup frozen corn
1 cup frozen diced carrots

Directions:

In a large pot sauté onion until its tender, remove from pot and set aside.
In the same pot cook yellow rice according to package directions.
Once the rice is cooked about 20-25 minutes add onions back into the pot, add drained chicken, cream of poblano soup, corn and carrots.
Mix well and heat all the way through. Once everything is heated through serve immediately.

Number of Servings: 6

Nutritional Information:

255 calories per serving
41 carbs
3 grams of fat
14 protein
4 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

Recipes

Tangy Broccoli Florets

April 11, 2013 Nicole

I have been trying to find recipes for steamed vegetables that will give the veggies extra flavor without me feeling the need to add butter. I love the flavor of buttered veggies but at 100 calories a tablespoon butter is not on the menu.

I found a recipe for spicy steamed broccoli by Martha Stewart that sounded good. Although I didn’t use her recipe I took the concept of her’s and made it my own. This recipe actually turned out incredible. The flavor was awesome and delicious. I am going to try other vegetables in this same style. It’s a great way to add a new flavor without the added butter calories.

Ingredients:

1 pound broccoli florets
½ tbsp. garlic powder
2 beef bouillon cubes
1 1/2 cups water

Directions:

Peel and slice thick stems from broccoli; separate florets.
In a skillet, bring water beef cubes, and garlic powder to a simmer over medium-low heat.
Add stems and florets; cook, covered, until bright green 10-15 minutes then test for tenderness.

Adapted from Original Recipe Source

Recipes

Roasted Red Pepper Pesto

April 2, 2013 Nicole

The first time I had pesto was in the Pennsylvania Amish country. I had never even heard of pesto before. The day I tired pesto I was in love. It always amazes me I come across something I have never had in my entire live then suddenly I am in love and it changes everything for me.

I love pesto (humm… I think I might have said that lol) but I had never had roasted red pepper pesto. When I found this recipe I decided I had to give it a try. This recipe is very good! It’s full of flavor and just a little goes a long way. Which means you will have plenty for future meals. I love that because that means a simple dinner in the future.

Ingredients:

8 ounces roasted red bell peppers
5 tablespoons olive oil, extra virgin
1/2 teaspoon balsamic vinegar
1/2 cup fresh basil
5 tablespoons Parmesan cheese
3 cloves garlic, quartered lengthwise
2/3 cup roasted pine nuts
1/8 teaspoon pepper
1/8 teaspoon salt, or to taste

Directions

In a blender or food processor, purée peppers until they are smooth and well blended (If a blender or processor is not available, chop into fine bits and manually blend). Shred cheese and chop nuts into bits, blending thoroughly and add to peppers. Chop basil into tiny pieces and combine with peppers, cheese and nuts.
Add oil and vinegar to combined ingredients. Press garlic and combine with other ingredients. Add salt and pepper to taste.
Refrigerate and use within several days or freeze to keep longer.

Original Recipe Source

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